ok - so did anyone else know you can buy singles from open six packs at the lcbo? This changes everything. This only applies to open topped six packs, like Mad Tom. I just walked out with 2 Mad Toms, 2 Southern Tier IPAs and 2 Smashbomb Atomics. I. Get. to. make. my. own. six. pack. this is awesome, how did I not know this... I think I'll have myself a little IPOff this week, and write about it. What six pack will you make yourself?
Not much else to report, though there's a lot in the works. Probably won't post much until after the holidays, so happy hannukah and merry christmas to you all!
Wednesday, December 21, 2011
Tuesday, December 13, 2011
About last night... St. Ambroise and Muskoka Mad Tom (again...)
Last night was an interesting night, beer wise. I had two beers, both of which I had definite pre-conceived notions about, and both of which blew those ill-conceived notions out of the water.
The first beer I tried was St. Ambroise Stout Imperiale Russe (9.2%). As you probably know, I'm not crazy about stouts. Right off the bat, this beer had that strike against it. As well, it's from St. Ambroise, a Monteal brewery that makes decent, fairly easy-drinking beers like their Pale Ale (good) and their Apricot Wheat (not my style, I guess, unless it's 400 degrees outside). I've heard their Oatmeal Stout is good too, but I've so far shied away from it due to my stout aversion. Or, should I say, my past stout aversion. Drinking this Imperial Stout was one of those rare transcendental beer experiences that you get once in awhile, that make this whole beer quest worth it. This beer shattered all my preconceived notions about stouts and St. Ambroise. This beer is one of the best beers I've ever tasted - certainly it's the best beer that's not from Belgium that I've ever tasted. And this is coming from a hop head who loves IPAs. And if I'd let those biases get in the way, I never would have had a chance to let this beer shatter them.
An imperial stout is essentially to stout what an ipa is to a pale ale. It's a "bigger" version. Just as an ipa was originally heavy in ABV and hops to withstand the voyage from England to the troops in India (India PAle Ale), an imperial stout was heavier in ABV to withstand the voyage all the way to the czar of Russia. (alcohol and hops act to preserve the beer.) This beer is expensive (nearly $6 for a regular sized bottle), but is worth ever penny. I bought two, one for last night, and one for the cellar since this beer is meant to age well. I'm considering buying more...
The other beer I tried last night was Muskoka's Mad Tom IPA. It wasn't my first time at this rodeo - I was pretty high on this beer this summer - but I decided to give it another shot. I had pretty much closed the books on this beer as a run of the mill IPA, to be had if Smashbomb Atomic isn't around. Pretty hoppy but one dimensional. A solid standby. I wanted to give it another try, since it was pretty new when I used to drink it, and I thought, maybe it's gotten better (And my palate has most certainly gotten better since then too...). I found that it HAD changed, it WAS much better. Far from being a second fiddle to other IPAs, I found that this beer had grown to even rival such big shots as Red Racer IPA. In the same way as Red Racer, this beer is cohesive, with a slight nectarine tinge to it up front. The bready malts form a subtle backbone to the intense hops. If I hadn't gone back to give it another try, I never would have realized how much it had improved. Brewers tinker, and brewers improve their processes and recipes, so (life lesson alert!) don't assume beers are static entities. They're alive, and they grow. And give beers a second, or third, chance.
Tasting Notes for St. Ambroise Stout Imperiale Russe, 9.2%
Expensive and not crazy about stouts, but this beer had a lot of buzz surrounding it, so let's see... HUGE head, coffee tinged. Nearly pitch black colour. Aroma of heavy smokiness and meatiness (charcuterie?). Tastes: very rich, super thick. This is quite something. Mouthfeel is unbelievable - so smooth and thick. Bitter afterbite, more hoppiness than I'd expected (sure enough, it has cascade hops! mmmm!) Not overwhelming, slight booziness, lot of complexity. chocolate, coffee, hops, vanilla... WOW!
The first beer I tried was St. Ambroise Stout Imperiale Russe (9.2%). As you probably know, I'm not crazy about stouts. Right off the bat, this beer had that strike against it. As well, it's from St. Ambroise, a Monteal brewery that makes decent, fairly easy-drinking beers like their Pale Ale (good) and their Apricot Wheat (not my style, I guess, unless it's 400 degrees outside). I've heard their Oatmeal Stout is good too, but I've so far shied away from it due to my stout aversion. Or, should I say, my past stout aversion. Drinking this Imperial Stout was one of those rare transcendental beer experiences that you get once in awhile, that make this whole beer quest worth it. This beer shattered all my preconceived notions about stouts and St. Ambroise. This beer is one of the best beers I've ever tasted - certainly it's the best beer that's not from Belgium that I've ever tasted. And this is coming from a hop head who loves IPAs. And if I'd let those biases get in the way, I never would have had a chance to let this beer shatter them.
An imperial stout is essentially to stout what an ipa is to a pale ale. It's a "bigger" version. Just as an ipa was originally heavy in ABV and hops to withstand the voyage from England to the troops in India (India PAle Ale), an imperial stout was heavier in ABV to withstand the voyage all the way to the czar of Russia. (alcohol and hops act to preserve the beer.) This beer is expensive (nearly $6 for a regular sized bottle), but is worth ever penny. I bought two, one for last night, and one for the cellar since this beer is meant to age well. I'm considering buying more...
The other beer I tried last night was Muskoka's Mad Tom IPA. It wasn't my first time at this rodeo - I was pretty high on this beer this summer - but I decided to give it another shot. I had pretty much closed the books on this beer as a run of the mill IPA, to be had if Smashbomb Atomic isn't around. Pretty hoppy but one dimensional. A solid standby. I wanted to give it another try, since it was pretty new when I used to drink it, and I thought, maybe it's gotten better (And my palate has most certainly gotten better since then too...). I found that it HAD changed, it WAS much better. Far from being a second fiddle to other IPAs, I found that this beer had grown to even rival such big shots as Red Racer IPA. In the same way as Red Racer, this beer is cohesive, with a slight nectarine tinge to it up front. The bready malts form a subtle backbone to the intense hops. If I hadn't gone back to give it another try, I never would have realized how much it had improved. Brewers tinker, and brewers improve their processes and recipes, so (life lesson alert!) don't assume beers are static entities. They're alive, and they grow. And give beers a second, or third, chance.
Tasting Notes for St. Ambroise Stout Imperiale Russe, 9.2%
Expensive and not crazy about stouts, but this beer had a lot of buzz surrounding it, so let's see... HUGE head, coffee tinged. Nearly pitch black colour. Aroma of heavy smokiness and meatiness (charcuterie?). Tastes: very rich, super thick. This is quite something. Mouthfeel is unbelievable - so smooth and thick. Bitter afterbite, more hoppiness than I'd expected (sure enough, it has cascade hops! mmmm!) Not overwhelming, slight booziness, lot of complexity. chocolate, coffee, hops, vanilla... WOW!
Friday, December 2, 2011
Ontario's Extreme Beer (EXTREME BEER PART 2)
As I mentioned in part I, extreme beer is beer with more of the traditional beer ingredients, or with ingredients outside of the traditional ingredients. The U.S. has a thriving extreme beer scene, with Dog Fish Head, etc. Quebec's scene is Belgium inspired - and the Belgians are kings of extreme beer. Ontario, unfortunately, is lagging behind. I'm not sure why it is, exactly-whether it's because we were founded by puritans, or because of our archaic liquor laws (it's not prohibition anymore!), or for whatever frustrating reason I don't pretend to be an expert in.
All I know is that our scene is behind the times. Fortunately, that's starting to change - our craft brewers are really starting to have some fun brewing some out there seasonals and one offs. This week, I had Great Lakes Saison with Citra Hops at Bar Volo (a Belgian style farm ale with American style hops) and it was great! But, generally, at the lcbo and Beer Store, I can only get, at the most extreme, a really hoppy IPA. Nobody here is doing Belgian well yet (on my same trip to Bar Volo, I also had a really terrible local Tripel from a brewery that will remain nameless.)
I can sense things the change is accelerating, too. Along with the local, established breweries that are venturing into extreme beer territory (I like Great Lakes (Toronto) and Flying Monkey (Barrie) a lot), there appears to be a mini-boom of new extreme breweries. I've mentioned Spearhead before. Their Hawaiian Pale Ale is wonderful. And I look forward to anything else they'll hopefully put out soon. In Toronto, there's also Indie Ale in the Junction (I tried their Belgian IPA at the same BarVolo trip (I don't get out that often, but when I do...) and it was very good - a hybrid extreme Belgian IPA. And there's Kensington whose Augusta Ale I've yet to find on tap, but have heard is good. This, I'm hoping, is just the tip of the iceberg we're heading right into.
But, still, I fear that these breweries, that are just starting to find their feet, will have to jump through such hoops to get their beer on the shelves, that it may curtail this boom. Lord I hope not. There's a great opportunity here, and I hope we seize it.. The Ontario beer drinker deserves it, and wants it. But let's get it on the store shelves, so that maybe next time I go to the lcbo, I can pick up a Spearhead rather than a B.C. Red Racer.
Thank you and good weekend.
I can sense great things happening in ONtario
All I know is that our scene is behind the times. Fortunately, that's starting to change - our craft brewers are really starting to have some fun brewing some out there seasonals and one offs. This week, I had Great Lakes Saison with Citra Hops at Bar Volo (a Belgian style farm ale with American style hops) and it was great! But, generally, at the lcbo and Beer Store, I can only get, at the most extreme, a really hoppy IPA. Nobody here is doing Belgian well yet (on my same trip to Bar Volo, I also had a really terrible local Tripel from a brewery that will remain nameless.)
I can sense things the change is accelerating, too. Along with the local, established breweries that are venturing into extreme beer territory (I like Great Lakes (Toronto) and Flying Monkey (Barrie) a lot), there appears to be a mini-boom of new extreme breweries. I've mentioned Spearhead before. Their Hawaiian Pale Ale is wonderful. And I look forward to anything else they'll hopefully put out soon. In Toronto, there's also Indie Ale in the Junction (I tried their Belgian IPA at the same BarVolo trip (I don't get out that often, but when I do...) and it was very good - a hybrid extreme Belgian IPA. And there's Kensington whose Augusta Ale I've yet to find on tap, but have heard is good. This, I'm hoping, is just the tip of the iceberg we're heading right into.
But, still, I fear that these breweries, that are just starting to find their feet, will have to jump through such hoops to get their beer on the shelves, that it may curtail this boom. Lord I hope not. There's a great opportunity here, and I hope we seize it.. The Ontario beer drinker deserves it, and wants it. But let's get it on the store shelves, so that maybe next time I go to the lcbo, I can pick up a Spearhead rather than a B.C. Red Racer.
Thank you and good weekend.
I can sense great things happening in ONtario
Friday, November 18, 2011
Dark Mistresses Part 2: Unibroue 17
I wrote in the past about my "dark mistresses," two beers I started drinking when the weather turned colder: Affligem Dubbel and Trois Pistoles. These are still my two standbyes, they've really stood up as great every day cold weather beers. Since writing that piece, though, I've tried many new beers, most of which I haven't written about here (yet).
And I've really realized that I love Belgian Dark Ales. I seem to have found a groove where I alternate between a nice and delicious American IPA (from Canada), and something Belgian and Strong, such as a Belgian Dark Ale, a dubbel or a Trippel. One is bitter and smooth and citrusy, the other is strong and warming and spicy. Two wonderfully different examples of the wide range of flavours you can get from beer. I'm planning a soon post about IPAs, so I'll write about that then, but for this post, I wanted to write about another Belgian Dark Ale I found that is delicious: Unibroue's 17. This is available in Ontario only for now, which is pretty cool. We got it even before Quebec did. Sometimes, the lcbo can be pretty cool. It comes in wine sized bottles, with beautiful packaging. It's aged in oak barrels. In fact, from what I hear, this is a beer you can keep in your cellar to ago, and it will get better over time. For that reason (and to justify buying a whole bunch), I bought a whole bunch and am trying that out.
This beer is fabulous. It's oaky and dark. 10% ABV with a slight rum taste. cloves and spices, complex and very nice. Some of the best beers I've ever had (Chimay Red and Rochefort 8) are Belgian Dark Ales in this style, and I don't hesitate to say that this beer rivals those. It's so good that monks could have brewed it. Unibroue is the maker of Trois Pistoles - If you like that one, you'll love this one. Same vein, massive step up. Very nice to see world class beer coming out of Canada.
And I've really realized that I love Belgian Dark Ales. I seem to have found a groove where I alternate between a nice and delicious American IPA (from Canada), and something Belgian and Strong, such as a Belgian Dark Ale, a dubbel or a Trippel. One is bitter and smooth and citrusy, the other is strong and warming and spicy. Two wonderfully different examples of the wide range of flavours you can get from beer. I'm planning a soon post about IPAs, so I'll write about that then, but for this post, I wanted to write about another Belgian Dark Ale I found that is delicious: Unibroue's 17. This is available in Ontario only for now, which is pretty cool. We got it even before Quebec did. Sometimes, the lcbo can be pretty cool. It comes in wine sized bottles, with beautiful packaging. It's aged in oak barrels. In fact, from what I hear, this is a beer you can keep in your cellar to ago, and it will get better over time. For that reason (and to justify buying a whole bunch), I bought a whole bunch and am trying that out.
This beer is fabulous. It's oaky and dark. 10% ABV with a slight rum taste. cloves and spices, complex and very nice. Some of the best beers I've ever had (Chimay Red and Rochefort 8) are Belgian Dark Ales in this style, and I don't hesitate to say that this beer rivals those. It's so good that monks could have brewed it. Unibroue is the maker of Trois Pistoles - If you like that one, you'll love this one. Same vein, massive step up. Very nice to see world class beer coming out of Canada.
Friday, November 11, 2011
Biere de Garde: A milestone in the quest for Brau
I think if I was a craft brewer (and who knows, some day I might be...), I think I'd want to make biere de garde a mainstay at my brewery. I've been fixated on the style since I first heard about it. A farmhouse ale from france, to rival the saison style from belgium. Unfortunately, I couldn't ever find it-nor saison for that matter :(. But the mere idea of it made my mouth water. As a french canadian, the thought that there's a beer from my peeps, that maybe my old time peeps drank before coming to canada in the 17th century is pretty cool. And, even better, having the chance to pervert that style into some canadian hybrid (like me!) would be wonderful. Unfortunately, I can't brew beer (yet).
Anyway, about a month ago, my main man at the liquor store told me there was one coming - it's called Jenlain. According to the Oxford companion to beer, Jenlain is the standard bearer for the style. I looked it up on beer advocate and the review were only so-so. So I waited. and, finally, this week it had arrived. The winter beer selection had transformed the store into a winter wonderland of delicious. And I bought one. And I liked it. And I went back and bought more. Much more. (editor's note: just goes to show that you should take others' beer reviews with a grain of salt. I use them to give me an idea of flavours sometimes, what to expect, but never to gauge whether to like it or not. I've liked beers they hated, and vice versa, too many times.)
In fact, and this is a huge breakthrough, it's the first beer I've had on my quest that has even hinted at the Brau taste I mentioned in my first ever blog (or: web log) post. It brought back memories of childhood, even though the taste was a very subtle brau. I liked it very, very much. Sucks to everyone who doesn't like it.
Tasting notes:
Jenlain Or, 8%
Sold in a champagne bottle with cork. Golden colour, LOTS of fizz. average white head that dissipates disappointingly quickly. Bitter, grassy and spicy aroma. some alcohol smell.
taste: interesting, vagualy belgian, spicy, smooth, caramelly and warm booziness. I like this a lot. easy drinking. impressed and intrigued by this style. sweet, spicy, easy to drink, smooth. unique subtle flavours. Would probably rather drink this in the summer though...
Anyway, about a month ago, my main man at the liquor store told me there was one coming - it's called Jenlain. According to the Oxford companion to beer, Jenlain is the standard bearer for the style. I looked it up on beer advocate and the review were only so-so. So I waited. and, finally, this week it had arrived. The winter beer selection had transformed the store into a winter wonderland of delicious. And I bought one. And I liked it. And I went back and bought more. Much more. (editor's note: just goes to show that you should take others' beer reviews with a grain of salt. I use them to give me an idea of flavours sometimes, what to expect, but never to gauge whether to like it or not. I've liked beers they hated, and vice versa, too many times.)
In fact, and this is a huge breakthrough, it's the first beer I've had on my quest that has even hinted at the Brau taste I mentioned in my first ever blog (or: web log) post. It brought back memories of childhood, even though the taste was a very subtle brau. I liked it very, very much. Sucks to everyone who doesn't like it.
Tasting notes:
Jenlain Or, 8%
Sold in a champagne bottle with cork. Golden colour, LOTS of fizz. average white head that dissipates disappointingly quickly. Bitter, grassy and spicy aroma. some alcohol smell.
taste: interesting, vagualy belgian, spicy, smooth, caramelly and warm booziness. I like this a lot. easy drinking. impressed and intrigued by this style. sweet, spicy, easy to drink, smooth. unique subtle flavours. Would probably rather drink this in the summer though...
Friday, October 28, 2011
EXTREME beer! (part I): I want good beer with BANG
I'm starting to realize what I really like: extreme beer. This sounds intense, and kinda weird, but really, it's any beer with either:
a) more than the usual amount of any usual ingredient.
b) an ingredient added that is not usually found in beer.
By that definition, most IPAs are extreme beers, because the hops is cranked up a notch. That's probably the best known example of extreme beer, but the idea goes way beyond that. Any beer you see with a really high alcohol per volume or something like Spearhead's Hawaiian Pale Ale (with pineapple, it's really hoppy and really delicious) are also extreme beers.
By this definition, too, the belgians are the masters of the extreme beer. They'll put anything in there, as long as it's delicious, and they treat beer making as an art, rather than a science, which is very exciting to me. Dubbels and Tripels are extreme beers for their high ABV and the fact that they often have sweets added to them for delicious.
I love them all. I love the extreme brewers' whole philosophy. I love hoppy IPAs. I love malty and sweet belgians dubbels, tripels, and dark ales.
a) more than the usual amount of any usual ingredient.
b) an ingredient added that is not usually found in beer.
By that definition, most IPAs are extreme beers, because the hops is cranked up a notch. That's probably the best known example of extreme beer, but the idea goes way beyond that. Any beer you see with a really high alcohol per volume or something like Spearhead's Hawaiian Pale Ale (with pineapple, it's really hoppy and really delicious) are also extreme beers.
By this definition, too, the belgians are the masters of the extreme beer. They'll put anything in there, as long as it's delicious, and they treat beer making as an art, rather than a science, which is very exciting to me. Dubbels and Tripels are extreme beers for their high ABV and the fact that they often have sweets added to them for delicious.
I love them all. I love the extreme brewers' whole philosophy. I love hoppy IPAs. I love malty and sweet belgians dubbels, tripels, and dark ales.
I've discovered I'm not looking for faithful reproductions of beers from the good old days. The laid back porters, nutty english ales and lagers that my grandparents and their parents used to drink were pretty bland, I think. Balanced, perhaps, but bland. I want good beer. with BANG! not balance.
I'm quickly realizing that NOW is the good old days, and that's exciting. There's an explosion of flavours and adventure in beer that I think has never happened before (perhaps outside of Belgium). Here in North America, we can get beers from around the world, and from exciting craft breweries from around the world. The US is in full boom. Quebec has a wonderful belgian inspired beer scene. BC has some great West Coast IPAs (which can be hard to get in Ontario). Germany is Germany and Belgium is Belgium.
The world is on such a downwoard spiral in so many ways right now, it's exciting to think that I'm living in the golden age of something. It makes me want to join in, but I'm not sure how yet. For now, I'll demand good beer at restaurants, and I'll buy good beer for home. Life is too short to waste on bad beer. There's too much good stuff available to drink bad beer.
Ontario has been slow to extreme beer, though it's starting to pick up a bit. I'll write more about Ontario specifically in part two.
Monday, October 24, 2011
I am Canadien: Hockey and beer (part I of a perhaps series)
I am Canadian.
No, wait, let me be specific: I am Canadien.
I'll be honest, I grew up playing baseball and basketball, and I was very good at them. I dabbled in football, though I didn't have the (literal) intestinal fortitude for it. Those are fine sports. Fun to play. But, for me, they didn't have meaning. Not really. They're both american pastimes - when's the last time you saw a French Canadian name on the back of one of those jerseys? (ok ok, there were a few baseball players but you get my drift).
Hockey, though, has stolen my bleu-blanc-rouge heart.
First, a confession:
To my great shame as a six foot two french canadian man, I can't skate (don't tell anyone). Well, hardly, and certainly not enough to play hockey. And I've never actually played hockey, if you don't count standing motionless on skates, propped up on my stick, while my cousins whirled around me and played hockey. I flinched each time anything - person or puck - went within ten feet of my eye.
BUT - if I HAD played hockey, WATCH OUT! I would have been Vincent LeCavalier and Alex Kovalev and Maurice Richard all rolled into one. A dynamo. The best thing on ice since beer.
Well, maybe not, did I mention my lack of (literal) intestinal fortitude?
Anyway, all that said, hockey for me, as with many, started on my father's knee - well, more likely his chips were on one knee and his beer on the other. I think I was on the floor at his feet.
I'd watch and see men with names like mine-with accents and le and la - dazzling on the ice, and knew that this team belonged to me. It was part of my history, and it was part of me.
As a French Canadian outside Quebec (FCOQ), it wasn't often that I had something french to connect to - or a reason to be proud of being an FCOQ at all.
I'd like to specify, though, that I'm not a huge fan of the NHL - It's too often run by good old boys from an era long gone. An era of goons and racism. That's changing, but hockey should be about speed and beauty and history and roots, not thuggery and mean-spiritedness. For me anway.
That's why I specified that I am Canadien earlier. I'm a die hard Habs fan. I'm obsessed. I bleed it. But I'm not always happy about the context they're placed in (ie: Don Cherry. I sometimes wonder what he might of thought of the dynamo I would have most certainly become had I ever learned to skate. On the one hand, I'm a "good ole' Kingston boy," on the other, I'm a soft Frenchie with no intestinal fortitude.)
I suppose the old guard would call me and my like some unflattering names. I drink craft beer. I like hockey for the skill and the history. The beauty. I refuse to watch Hockey Night in Canada on CBC. I watch the games on RDS instead because it helps me connect to something that, in day to day life, I have very little connection to. It's also nice to watch a game and feel like part of a community. Perhaps that's what many Leafs fans feel when they watch Hockey Night in Canada - and that's great.
But it's not how I feel.
They're not shilling my beer. They're not showing hockey the way I want to watch it. And they're not speaking my language.
No, wait, let me be specific: I am Canadien.
I'll be honest, I grew up playing baseball and basketball, and I was very good at them. I dabbled in football, though I didn't have the (literal) intestinal fortitude for it. Those are fine sports. Fun to play. But, for me, they didn't have meaning. Not really. They're both american pastimes - when's the last time you saw a French Canadian name on the back of one of those jerseys? (ok ok, there were a few baseball players but you get my drift).
Hockey, though, has stolen my bleu-blanc-rouge heart.
First, a confession:
To my great shame as a six foot two french canadian man, I can't skate (don't tell anyone). Well, hardly, and certainly not enough to play hockey. And I've never actually played hockey, if you don't count standing motionless on skates, propped up on my stick, while my cousins whirled around me and played hockey. I flinched each time anything - person or puck - went within ten feet of my eye.
BUT - if I HAD played hockey, WATCH OUT! I would have been Vincent LeCavalier and Alex Kovalev and Maurice Richard all rolled into one. A dynamo. The best thing on ice since beer.
Well, maybe not, did I mention my lack of (literal) intestinal fortitude?
Anyway, all that said, hockey for me, as with many, started on my father's knee - well, more likely his chips were on one knee and his beer on the other. I think I was on the floor at his feet.
I'd watch and see men with names like mine-with accents and le and la - dazzling on the ice, and knew that this team belonged to me. It was part of my history, and it was part of me.
As a French Canadian outside Quebec (FCOQ), it wasn't often that I had something french to connect to - or a reason to be proud of being an FCOQ at all.
I'd like to specify, though, that I'm not a huge fan of the NHL - It's too often run by good old boys from an era long gone. An era of goons and racism. That's changing, but hockey should be about speed and beauty and history and roots, not thuggery and mean-spiritedness. For me anway.
That's why I specified that I am Canadien earlier. I'm a die hard Habs fan. I'm obsessed. I bleed it. But I'm not always happy about the context they're placed in (ie: Don Cherry. I sometimes wonder what he might of thought of the dynamo I would have most certainly become had I ever learned to skate. On the one hand, I'm a "good ole' Kingston boy," on the other, I'm a soft Frenchie with no intestinal fortitude.)
I suppose the old guard would call me and my like some unflattering names. I drink craft beer. I like hockey for the skill and the history. The beauty. I refuse to watch Hockey Night in Canada on CBC. I watch the games on RDS instead because it helps me connect to something that, in day to day life, I have very little connection to. It's also nice to watch a game and feel like part of a community. Perhaps that's what many Leafs fans feel when they watch Hockey Night in Canada - and that's great.
But it's not how I feel.
They're not shilling my beer. They're not showing hockey the way I want to watch it. And they're not speaking my language.
A Random Ramble
Here it is. I knew it would come: My first case of blogger's (or: web logger's) block.
In response, I've decided to open up this new post page and start rambling to see where I end up. I apologize in advance.
I HAVE been tasting many beers recently, it's just that they haven't particularly been INSPIRING me to write about them. The beers are good, don't get me wrong, but I like to write when the beer thing and the life thing parallel each other. And that hasn't been happening so much anymore. I've written about the fall thing, and the fall line of liquor store beers have been out for awhile.
Today was pretty cool though, there were a few new arrivals: Les Trois Mousquetaires Baltic Porter, which I picked up to put in the cellar for a special occasion (so nothing to write on that front for awhile), and Stonecutter, which is a Scotch Ale (also supposed to be good).
Dieu du Ciel Corne du Diable just got in today too. I'll pick some up on my way home and, hopefully, it will inspire some new posts. Maybe Montreal Canadiens related? I think THAT would be a good (and Canadian) post: hockey and beer. See, I knew if I just started to write I'd get inspired... see! gotta go to write the hockey and beer post... oh, and about my beer glass collection!...
In response, I've decided to open up this new post page and start rambling to see where I end up. I apologize in advance.
I HAVE been tasting many beers recently, it's just that they haven't particularly been INSPIRING me to write about them. The beers are good, don't get me wrong, but I like to write when the beer thing and the life thing parallel each other. And that hasn't been happening so much anymore. I've written about the fall thing, and the fall line of liquor store beers have been out for awhile.
Today was pretty cool though, there were a few new arrivals: Les Trois Mousquetaires Baltic Porter, which I picked up to put in the cellar for a special occasion (so nothing to write on that front for awhile), and Stonecutter, which is a Scotch Ale (also supposed to be good).
Dieu du Ciel Corne du Diable just got in today too. I'll pick some up on my way home and, hopefully, it will inspire some new posts. Maybe Montreal Canadiens related? I think THAT would be a good (and Canadian) post: hockey and beer. See, I knew if I just started to write I'd get inspired... see! gotta go to write the hockey and beer post... oh, and about my beer glass collection!...
Tuesday, October 18, 2011
DANCE OFF! (Belgian style) Tripel header: Charlevoix vs. Unibroue
Tripel is a delightful Belgian style of beer. It's strong, and it's delicious, more to be sipped than chugged. And to be enjoyed with civility from a nice, fancy glass. While wearing pants.
I've been really getting into the Belgian styles lately, and have had a few Belgian Tripels, (which have been very nice), though I'm finding my tastes may be leaning slightly more towards dubbels or Belgian Dark Ales (such as my aforementioned Dark Mistresses (see two posts ago).
Anyway, I'vestarted collecting a few bottles of these fancy Belgian beers I really like, and keeping them down in the basement. I pull them out on special occasions (Monday is a special occasion, right?), sip them at cellar temperature (not chilly fridge temperature, the complexity doesn't come out then), and these puppies are better than port or scotch.
Tripel is so called because it's triple fermented. (And it follows, Dubbels are double fermented). Yeast is what makes beer happen - yeast converts the sugars from the malts into alcohol. It also adds some flavour. In particular, Belgian yeast has a very distinct and delicious (to me, anyway) taste. You can smell a Belgian beer from a mile away. So, in a Tripel, the yeast is pitched in, it eats what it finds, then it's pitched in again, then there's some thrown in when it's bottled, for good measure. That's why Tripel is so hich in alcohol per volume, and its flavours are so complex.
By the way, it can be a fine line between a Tripel and a Belgian Dark Ale (the Belgians don't much like to stick to rules anyway), but the main difference is that a Tripel is usually Blonde, while the Dark Ale is, uh, dark.
Quebec has a very vibrant Belgian Beer Scene, lead in the early days by Unibroue, and now with many great microbreweries and brew pubs, including the wonderful but elusive in Ontario Dieu du Ciel (Their Rosee d'Hibiscus is available here, but that's not to my liking. at all.)
I decided to pit two Quebec Tripels against each other in head to head action, see which I preferred (please note, as always, this is my opinion, it doesn't mean, at all, that one is better than the other). These are the only two Quebec Tripels available at the LCBO or Beer Store these days.
If you know of any others, please let me know!
Dominus Vobiscum Triple from Microbrasserie Charlevoix
vs. Fin du Monde by Unibroue
Look: Look very similar. Both blondes. both fairly carbonated for the style. Charlevoix MAY be ever so slightly darker. Fin du Monde holds onto its head a bit better.
Smell: Charlevoix has a bit of a "sunnier" smell. Fin du Monde has a "deeper" smell.
Taste:
Charlevoix: smooth, buttery, mild, a bit spicy, slight tang.
Fin du Monde: MUCH richer. hangs around, thickly, in your whole mouth, like maple syrup. More intense. Really makes its presence known. Alcohol taste more evident.
Overall: Two variations on the tripel. One louder, more brash, yeasty, and sweet. the other more subtle and spicy. both very good.
Comes down to a matter of taste (how's that for a cop out).
I've been really getting into the Belgian styles lately, and have had a few Belgian Tripels, (which have been very nice), though I'm finding my tastes may be leaning slightly more towards dubbels or Belgian Dark Ales (such as my aforementioned Dark Mistresses (see two posts ago).
Anyway, I'vestarted collecting a few bottles of these fancy Belgian beers I really like, and keeping them down in the basement. I pull them out on special occasions (Monday is a special occasion, right?), sip them at cellar temperature (not chilly fridge temperature, the complexity doesn't come out then), and these puppies are better than port or scotch.
Tripel is so called because it's triple fermented. (And it follows, Dubbels are double fermented). Yeast is what makes beer happen - yeast converts the sugars from the malts into alcohol. It also adds some flavour. In particular, Belgian yeast has a very distinct and delicious (to me, anyway) taste. You can smell a Belgian beer from a mile away. So, in a Tripel, the yeast is pitched in, it eats what it finds, then it's pitched in again, then there's some thrown in when it's bottled, for good measure. That's why Tripel is so hich in alcohol per volume, and its flavours are so complex.
By the way, it can be a fine line between a Tripel and a Belgian Dark Ale (the Belgians don't much like to stick to rules anyway), but the main difference is that a Tripel is usually Blonde, while the Dark Ale is, uh, dark.
Quebec has a very vibrant Belgian Beer Scene, lead in the early days by Unibroue, and now with many great microbreweries and brew pubs, including the wonderful but elusive in Ontario Dieu du Ciel (Their Rosee d'Hibiscus is available here, but that's not to my liking. at all.)
I decided to pit two Quebec Tripels against each other in head to head action, see which I preferred (please note, as always, this is my opinion, it doesn't mean, at all, that one is better than the other). These are the only two Quebec Tripels available at the LCBO or Beer Store these days.
If you know of any others, please let me know!
Dominus Vobiscum Triple from Microbrasserie Charlevoix
vs. Fin du Monde by Unibroue
Look: Look very similar. Both blondes. both fairly carbonated for the style. Charlevoix MAY be ever so slightly darker. Fin du Monde holds onto its head a bit better.
Smell: Charlevoix has a bit of a "sunnier" smell. Fin du Monde has a "deeper" smell.
Taste:
Charlevoix: smooth, buttery, mild, a bit spicy, slight tang.
Fin du Monde: MUCH richer. hangs around, thickly, in your whole mouth, like maple syrup. More intense. Really makes its presence known. Alcohol taste more evident.
Overall: Two variations on the tripel. One louder, more brash, yeasty, and sweet. the other more subtle and spicy. both very good.
Comes down to a matter of taste (how's that for a cop out).
Wednesday, October 12, 2011
Liquid Smoke: The sweet smelltaste of Rauchbier
There's a certain thrill to tasting something completely different. And when that something different happens to hit just the right spot at just the right time, it can be heaven.
This happened to me recently when I tried my first Rauchbier. Rauchbier is a "smoke" beer, as in, they smoke the malt (or barley, more likely) before getting her going.
This gives the beer a wonderful smoky taste, like smoked gouda (without the cheesiness). Without the smoke, it would be a decent German dark beer. The smoke gives it another layer, and brings the beer up to another unique level.
I'm not saying it's the best beer ever made, or an everyday beer, but it was the perfect beer as I sat outside, watching the leaves turn on a cold and wet October evening. I could smell fireplaces nearby, and I could smell my charcoal BBQ (which I vaunted in a previous post), and I could hear the embers snapping. And I could taste those smells and sounds embodied in a beer.
It was a perfect match. And that's when beer becomes special - when it brings you somewhere else, either in time or in space. Or, even better, when it places you right where you are.
Tasting Notes: Aecht Ochlenferla Rauchbier Marzen, a Schlenkula Smokebeer, Germany, 5.1%
Dark brown, large head. Smell of smoke, like smoked gouda, smell of charcoal bbq, autumn. This is fall BBQ beer! taste: small bite. pretty thick mouthfeel. heavy smoky taste, dry finish. very interesting. not particularly complex, pretty much a heavy smoke taste with a few other subdued flavours. could drink a lot of this this time of year. would love a big stein of this to chat the night away all bundled up in the backyard. surprisingly refreshing.
This happened to me recently when I tried my first Rauchbier. Rauchbier is a "smoke" beer, as in, they smoke the malt (or barley, more likely) before getting her going.
This gives the beer a wonderful smoky taste, like smoked gouda (without the cheesiness). Without the smoke, it would be a decent German dark beer. The smoke gives it another layer, and brings the beer up to another unique level.
I'm not saying it's the best beer ever made, or an everyday beer, but it was the perfect beer as I sat outside, watching the leaves turn on a cold and wet October evening. I could smell fireplaces nearby, and I could smell my charcoal BBQ (which I vaunted in a previous post), and I could hear the embers snapping. And I could taste those smells and sounds embodied in a beer.
It was a perfect match. And that's when beer becomes special - when it brings you somewhere else, either in time or in space. Or, even better, when it places you right where you are.
Tasting Notes: Aecht Ochlenferla Rauchbier Marzen, a Schlenkula Smokebeer, Germany, 5.1%
Dark brown, large head. Smell of smoke, like smoked gouda, smell of charcoal bbq, autumn. This is fall BBQ beer! taste: small bite. pretty thick mouthfeel. heavy smoky taste, dry finish. very interesting. not particularly complex, pretty much a heavy smoke taste with a few other subdued flavours. could drink a lot of this this time of year. would love a big stein of this to chat the night away all bundled up in the backyard. surprisingly refreshing.
Friday, October 7, 2011
...Dark mistresses (cont'd)
So last post I spoke about my dark mistresses - dark beers for the winter months that I'll be drinking instead of my usuals. What are YOURS? [crickets...]
Wednesday, October 5, 2011
Dubbel Trouble: I Have Found My Dark Mistresses
While my heart is firmly with Ontario craft beer, I must admit: I've been straying lately.
My mistress: Belgian style beer. It's a whole nother can of beans - hardly recognizable compared to the lagers and pale ales we're used to. Some are more like port than beer - but they are delicious. A whole new world of beer flavours have opened up to me.
While the Germans, on one end of the spectrum, had a law in the past prohibiting them from putting anything in their beer other than water, yeast, hops and malt (under penalty of I don't want to know), the Belgians have a long history of throwing whatever the hell they want to in their beer. Cilantro? Sure! Black pepper? Yes please! Crazy yeast that lives naturally in this cellar? Come on in!
Belgian beer is nuts. And I love it. I'm particularly loving it this time of year, because their beer is often higher alcohol per volume, and more warming, than the beers we're used to.
While the Ontario beer scene is more based on English or German style beer, the Quebec craft beer scene is dominated by Belgian style beer like Unibroue or Dieu du Ciel's offerings.
Being a language confused Franco-Ontarian, there's room in my heart for both (or neither, I'm not sure... the guilt is killing me!)
beeradvocate.com can tell you more about the specifics of Belgian styles like Witbier, Dubbel, Tripel, Strong Dark Ale or Saison (which, by the way, I cannot for the life of me find in Toronto and it's driving me nuts).
Anyway, as I've been sampling away (Sarah's Cafe on the Danforth has a great selection of Belgian bottled beer in its basement), two have stuck out. Both dark, and both will be with me all winter long. I'm thinking of keeping a few bottles in the beer fridge to age for awhile to see how that goes. They're certainly complex enough in flavour...
Affligem Dubbel (from Belgium) 6.8%, from the lcbo
Colour: Caramelly brown. Can't see through. Thick head. lots of action in the glass. Smell: Belgian smell, don't know enough to say what it is, but it is delicious. Very intense, interesting taste. Prickly on the tongue right away. Maple syrup like taste, with some spiciness. I like this a lot. Almost like peach flavour? Thick mouthfeel. 6.8% is warming. Honey taste. overall: delicious: maple syrup/honey/caramel sweetness with a little peach/apricot/floral taste and a prickliness.
Trois Pistoles by Unibroue, Quebec, from the beer store
This I found at the Beer Store near my house. What a find! This is a Belgian Strong Dark Ale - kind of like a Dubbel but maybe a bit fruitier? This is the type of beer that dreams are made of. Or, probably more accuretly, nightmares. Almost pitch black, thick in the mouth. This is a special beer, and will most certainly be in my house from now on, particularly as it gets colder out (I just hope I'm able to keep it stocked as quickly as I can drink it :) Warming alcohol but not overpowering. honey, butter, maple syrup and winter spices. kind of beer you'd sip like a good port if it wasn't so darn good and drinkable. Eager to get to their other offerings. The warmer it gets as it sits in your glass, the more the flavours are released.
My mistress: Belgian style beer. It's a whole nother can of beans - hardly recognizable compared to the lagers and pale ales we're used to. Some are more like port than beer - but they are delicious. A whole new world of beer flavours have opened up to me.
While the Germans, on one end of the spectrum, had a law in the past prohibiting them from putting anything in their beer other than water, yeast, hops and malt (under penalty of I don't want to know), the Belgians have a long history of throwing whatever the hell they want to in their beer. Cilantro? Sure! Black pepper? Yes please! Crazy yeast that lives naturally in this cellar? Come on in!
Belgian beer is nuts. And I love it. I'm particularly loving it this time of year, because their beer is often higher alcohol per volume, and more warming, than the beers we're used to.
While the Ontario beer scene is more based on English or German style beer, the Quebec craft beer scene is dominated by Belgian style beer like Unibroue or Dieu du Ciel's offerings.
Being a language confused Franco-Ontarian, there's room in my heart for both (or neither, I'm not sure... the guilt is killing me!)
beeradvocate.com can tell you more about the specifics of Belgian styles like Witbier, Dubbel, Tripel, Strong Dark Ale or Saison (which, by the way, I cannot for the life of me find in Toronto and it's driving me nuts).
Anyway, as I've been sampling away (Sarah's Cafe on the Danforth has a great selection of Belgian bottled beer in its basement), two have stuck out. Both dark, and both will be with me all winter long. I'm thinking of keeping a few bottles in the beer fridge to age for awhile to see how that goes. They're certainly complex enough in flavour...
Affligem Dubbel (from Belgium) 6.8%, from the lcbo
Colour: Caramelly brown. Can't see through. Thick head. lots of action in the glass. Smell: Belgian smell, don't know enough to say what it is, but it is delicious. Very intense, interesting taste. Prickly on the tongue right away. Maple syrup like taste, with some spiciness. I like this a lot. Almost like peach flavour? Thick mouthfeel. 6.8% is warming. Honey taste. overall: delicious: maple syrup/honey/caramel sweetness with a little peach/apricot/floral taste and a prickliness.
Trois Pistoles by Unibroue, Quebec, from the beer store
This I found at the Beer Store near my house. What a find! This is a Belgian Strong Dark Ale - kind of like a Dubbel but maybe a bit fruitier? This is the type of beer that dreams are made of. Or, probably more accuretly, nightmares. Almost pitch black, thick in the mouth. This is a special beer, and will most certainly be in my house from now on, particularly as it gets colder out (I just hope I'm able to keep it stocked as quickly as I can drink it :) Warming alcohol but not overpowering. honey, butter, maple syrup and winter spices. kind of beer you'd sip like a good port if it wasn't so darn good and drinkable. Eager to get to their other offerings. The warmer it gets as it sits in your glass, the more the flavours are released.
Wednesday, September 28, 2011
Cooking with charcoal: Slowing Down and Paying Attention
After years of wandering the newfangled futurescape of natural gas, I've unhooked and gone back in time. I bought a charcoal BBQ. (Did any of that even make sense: probably not. Did it sound cool in my head: definitely yes.)
This "back to a simpler time" theme has been playing a larger and larger part in my life the past year or two.
First, the Buddhism phase helped me to unplug, and to think in simpler terms. Value what is truly important. Forget the rest. Or at least not get sucked into it.
My cooking phase, where I became a pretty decent home cook, taught me to value quality ingredients, and to eat as naturally and simply as possible.
This craft beer phase I'm going through now (I call them phases but they're all integrated into my life - they never go away) is a similar thing. I want my beer to be made by someone who loves beer. I want it to be made with fresh ingredients. I want to taste the love, and I want to taste the sweat. (not literally, please).
Most importantly to all of these: I learned to enjoy the process. I learned to take it easy, and enjoy life as it passes by, much too quickly.
This brings me to the charcoal BBQ. It has revolutionized my cooking experience. Each meal is an adventure. Each meal is different. The gas machine I had before would be heated up in no time. The food would be flamethrowered in no time. I hardly had to pay attention. BANG! Charred and on the plate in seconds!
With my charcoal BBQ, the smell fills the backyard. Mindfulness is of the essence. You don't pay attention and your heat is down to 250 degrees and your chicken will be ready in six and a half hours. Or your heat is up to 600 degrees and your goose is cooked.
You're forced to slow down and wait. And enjoy the process. And enjoy the beer you're drinking while cooking. And watch the birds in the trees and really hear the crickets in the grass. And you're learning how to be a better cook all the while.
It takes a longer time, but it's worth every minute. It's more fun. It's more peaceful. And, there's absolutely no doubt about it: It tastes much, much, much better. No contest. The smell of charcoal changes everything. The outside is crispier, the inside is softer.
Not sure why I'm drawn to this. Maybe, to refer back to my first post on this blog, it's because I've become a dad. My dad's beer drinking led me to beer, and maybe his old time charcoal grilling led me here-Even though even he has switched over to gas grilling :(
I want to give my daughter the best life possible. And that includes having a chilled out and loving dad. And teaching her how to unplug every once in a while. And pay attention and enjoy the ride, whether it's washing the dishes or riding a roller coaster.
Not let her buy into speed over quality.
Or efficiency over love.
This "back to a simpler time" theme has been playing a larger and larger part in my life the past year or two.
First, the Buddhism phase helped me to unplug, and to think in simpler terms. Value what is truly important. Forget the rest. Or at least not get sucked into it.
My cooking phase, where I became a pretty decent home cook, taught me to value quality ingredients, and to eat as naturally and simply as possible.
This craft beer phase I'm going through now (I call them phases but they're all integrated into my life - they never go away) is a similar thing. I want my beer to be made by someone who loves beer. I want it to be made with fresh ingredients. I want to taste the love, and I want to taste the sweat. (not literally, please).
Most importantly to all of these: I learned to enjoy the process. I learned to take it easy, and enjoy life as it passes by, much too quickly.
This brings me to the charcoal BBQ. It has revolutionized my cooking experience. Each meal is an adventure. Each meal is different. The gas machine I had before would be heated up in no time. The food would be flamethrowered in no time. I hardly had to pay attention. BANG! Charred and on the plate in seconds!
With my charcoal BBQ, the smell fills the backyard. Mindfulness is of the essence. You don't pay attention and your heat is down to 250 degrees and your chicken will be ready in six and a half hours. Or your heat is up to 600 degrees and your goose is cooked.
You're forced to slow down and wait. And enjoy the process. And enjoy the beer you're drinking while cooking. And watch the birds in the trees and really hear the crickets in the grass. And you're learning how to be a better cook all the while.
It takes a longer time, but it's worth every minute. It's more fun. It's more peaceful. And, there's absolutely no doubt about it: It tastes much, much, much better. No contest. The smell of charcoal changes everything. The outside is crispier, the inside is softer.
Not sure why I'm drawn to this. Maybe, to refer back to my first post on this blog, it's because I've become a dad. My dad's beer drinking led me to beer, and maybe his old time charcoal grilling led me here-Even though even he has switched over to gas grilling :(
I want to give my daughter the best life possible. And that includes having a chilled out and loving dad. And teaching her how to unplug every once in a while. And pay attention and enjoy the ride, whether it's washing the dishes or riding a roller coaster.
Not let her buy into speed over quality.
Or efficiency over love.
Friday, September 23, 2011
Speaking of great autumn beer: I found some Dead Guy Ale! Woot!
I've been writing a lot lately about the changing seasons, and about how different beers are now appropriate. Spicy and warming is now a little bit more appropriate to drink, and the more thirst quenching beers are losing a bit of their sheen.
As the days get shorter, so the beers get darker.
(by the way, I'm still intrigued by the Saison style of beer, and am looking for some to be able to drink at home. Ideally it would be craft brewed in Ontario, but I'm open. I know that black oak makes one, which I've tried on tap at the beer bistro and really liked, but I can't find it bottled.)
I recently took a trip to the Summerhill Liquor store, and found a legendary beer I've been reading about for awhile: Rogue Brewery's Dead Guy Ale (from Oregon). I would have been a fool not to buy it.
Turns out, it's a nice spicy beer. Very good, and very appropriate for this time of year. A little pricy though, at over $15 for a six pack...
Tasting Notes: Rogue Dead Guy Ale
VERY large head, slightly murky pale amber, lots of action in the glass. Smell of hops (green apple? grassiness?) Taste: Tang settles nicely on entire tongue. Grassiness with a nice, warrm spiciness. Bitterness lingers a bit. This is very nice. 6.6% alcohol + spiciness give a nice, warming fall feeling to beer. Very well balanced and full of personality. Mellows a bit as it warms up. Flavour nestles in your mouth and stays well after your sip.
As the days get shorter, so the beers get darker.
(by the way, I'm still intrigued by the Saison style of beer, and am looking for some to be able to drink at home. Ideally it would be craft brewed in Ontario, but I'm open. I know that black oak makes one, which I've tried on tap at the beer bistro and really liked, but I can't find it bottled.)
I recently took a trip to the Summerhill Liquor store, and found a legendary beer I've been reading about for awhile: Rogue Brewery's Dead Guy Ale (from Oregon). I would have been a fool not to buy it.
Turns out, it's a nice spicy beer. Very good, and very appropriate for this time of year. A little pricy though, at over $15 for a six pack...
Tasting Notes: Rogue Dead Guy Ale
VERY large head, slightly murky pale amber, lots of action in the glass. Smell of hops (green apple? grassiness?) Taste: Tang settles nicely on entire tongue. Grassiness with a nice, warrm spiciness. Bitterness lingers a bit. This is very nice. 6.6% alcohol + spiciness give a nice, warming fall feeling to beer. Very well balanced and full of personality. Mellows a bit as it warms up. Flavour nestles in your mouth and stays well after your sip.
Friday, September 16, 2011
There are chocolate people and there are vanilla people - plus, a new "chocolate" beer style: Black IPA
There are two types of people in this world: Chocolate people and vanilla people.
Let me give you an example: me. Let's say it's my birthday, and you surprise me with a chocolate cake. And this cake looks delicious. And you all sing, and there are candles and everyone is happy. And every, including me, is smiling. There's one problem, though. I am personally offended on the the inside. You see, I'm a staunch vanilla person. I am NOT happy. You d not know me well enough to get me cake. You don't deserve to be the one to get me cake.
Another example: A guy I work with. He LOVES chocolate cake. He lives for it. I turned to him the other day and asked him if he was a chocolate cake or vanilla cake person and, before the question was out of my mouth, he drooled "CHOCOLATE! CHOCOLATE!" all zombie like.
Now, this is where it gets interesting: Each time I've gone out with this guy, he orders a dark beer. He's personally offended if a brewery or pub DOESN'T offer a dark beer. In fact, his first question to the bartender is always "what do you have in dark beer?"
I, on the other hand, tend to avoid darker beers. I love a good, hoppy IPA, or a well done lager or a balanced APA.
You see, darker malts make darker beers, they also give beer that chocolatey flavour. And I'm a vanilla man. I also like lemon cake. These are my flavours. My coworker lives for the chocolate flavours of the darker malts.
The point? Not quite sure. Maybe "to each his/her own?" Maybe that, if you're a chocolate person who isn't crazy about beer, you should try something darker, you might like it more? (and same for vanilla people?)
Either way, there are chocolate cake people and there are vanilla cake people. And there are dark beer and pale beer people.
All this said, as the seasons are changing, so too are darker beers more appropriate to drink. As a result, I've been trying some new ones out with an open mind. Here's one I really like:
Tasting Notes: Flying Monkeys Netherworld Cascadian Dark Ale.
This is a great dark beer for a hop head like me. The style is also known as an American Dark Ale or, even more appropriately, a Black IPA. I've mentioned earlier that an IPA is a really hoppy beer. Hoppy, that is, with American hops, which give it a grapefruity, resiny taste. Dark beer, made with dark malts, gives a kind of roasty chocolatey kind of taste. That's exactly what this beer is: A dark beer loaded with North American hops (Cascade hops are a type of North American hops, hence the name Cascadian Dark Ale). I like this beer very much.
The beer comes in typical, horrifying Flying Monkey packaging/Small cream coloured head.VERY dark, can't see through it/Smells of dark malts/Taste: Nice dark tang. Roasted coffee, dark chocolate and a burst of west coast, grapefruity hops. Very interesting combination of flavours/ I'm still a vanilla man, but this is a good and lively brew!
Let me give you an example: me. Let's say it's my birthday, and you surprise me with a chocolate cake. And this cake looks delicious. And you all sing, and there are candles and everyone is happy. And every, including me, is smiling. There's one problem, though. I am personally offended on the the inside. You see, I'm a staunch vanilla person. I am NOT happy. You d not know me well enough to get me cake. You don't deserve to be the one to get me cake.
Another example: A guy I work with. He LOVES chocolate cake. He lives for it. I turned to him the other day and asked him if he was a chocolate cake or vanilla cake person and, before the question was out of my mouth, he drooled "CHOCOLATE! CHOCOLATE!" all zombie like.
Now, this is where it gets interesting: Each time I've gone out with this guy, he orders a dark beer. He's personally offended if a brewery or pub DOESN'T offer a dark beer. In fact, his first question to the bartender is always "what do you have in dark beer?"
I, on the other hand, tend to avoid darker beers. I love a good, hoppy IPA, or a well done lager or a balanced APA.
You see, darker malts make darker beers, they also give beer that chocolatey flavour. And I'm a vanilla man. I also like lemon cake. These are my flavours. My coworker lives for the chocolate flavours of the darker malts.
The point? Not quite sure. Maybe "to each his/her own?" Maybe that, if you're a chocolate person who isn't crazy about beer, you should try something darker, you might like it more? (and same for vanilla people?)
Either way, there are chocolate cake people and there are vanilla cake people. And there are dark beer and pale beer people.
All this said, as the seasons are changing, so too are darker beers more appropriate to drink. As a result, I've been trying some new ones out with an open mind. Here's one I really like:
Tasting Notes: Flying Monkeys Netherworld Cascadian Dark Ale.
This is a great dark beer for a hop head like me. The style is also known as an American Dark Ale or, even more appropriately, a Black IPA. I've mentioned earlier that an IPA is a really hoppy beer. Hoppy, that is, with American hops, which give it a grapefruity, resiny taste. Dark beer, made with dark malts, gives a kind of roasty chocolatey kind of taste. That's exactly what this beer is: A dark beer loaded with North American hops (Cascade hops are a type of North American hops, hence the name Cascadian Dark Ale). I like this beer very much.
The beer comes in typical, horrifying Flying Monkey packaging/Small cream coloured head.VERY dark, can't see through it/Smells of dark malts/Taste: Nice dark tang. Roasted coffee, dark chocolate and a burst of west coast, grapefruity hops. Very interesting combination of flavours/ I'm still a vanilla man, but this is a good and lively brew!
It's Seasonal Season (or: I refuse to title this post "'Tis the Seasonal")
Autumn has fallen.
A new season of beer has arrived on its coattails.
This is what I've been waiting for.
The craft beer sections in stores have morphed, shrunk in some cases. Store messaging has changed, nudging most beer drinkers gently towards wine.
For the first time, I'm not.
I won't. I'm holding on to beer. I'm holding on tight. Things are just starting to get interesting.
Breweries are brewing darker, stronger beers. The staples are still there, lagers, APAs, IPAs - and that'a great - but more interestingly, we're starting to see some seasonals.
I included tasting notes last post for Muskoka Brewery's Autumn Ale, an on-the-mark seasonal with grassy undertones.
I'm on a quest for some Pumpkin Ale, an odd sounding beer I'll write about when I can find it.
And I found a nice big bottle of Beau's Dunkel Buck this week at the lcbo (Tasting notes to follow).
If you look beyond the lager, you'll find these beauties, usually in larger bottles. Buy them, store them, and pull them out when there's a crowd. They'll keep you warm as the seasons change.
And I haven't even delved into the strong, warming belgian beers yet.
Tasting notes:
Beau's Dunkel Buck
A Dunkel Weizenbock
Dark and strong/nice autumn wheat beer/good change of pace/unfiltered and cloudy/label says it better than I can: clove and banada. chocolate and mocha./This beer is no wallflower. "Weird" is how one described it. "delicious" is how is described it./very interesting and different/both rresfreshing AND warming at same time/Great for a fall nighttime BBQ.
A new season of beer has arrived on its coattails.
This is what I've been waiting for.
The craft beer sections in stores have morphed, shrunk in some cases. Store messaging has changed, nudging most beer drinkers gently towards wine.
For the first time, I'm not.
I won't. I'm holding on to beer. I'm holding on tight. Things are just starting to get interesting.
Breweries are brewing darker, stronger beers. The staples are still there, lagers, APAs, IPAs - and that'a great - but more interestingly, we're starting to see some seasonals.
I included tasting notes last post for Muskoka Brewery's Autumn Ale, an on-the-mark seasonal with grassy undertones.
I'm on a quest for some Pumpkin Ale, an odd sounding beer I'll write about when I can find it.
And I found a nice big bottle of Beau's Dunkel Buck this week at the lcbo (Tasting notes to follow).
If you look beyond the lager, you'll find these beauties, usually in larger bottles. Buy them, store them, and pull them out when there's a crowd. They'll keep you warm as the seasons change.
And I haven't even delved into the strong, warming belgian beers yet.
Tasting notes:
Beau's Dunkel Buck
A Dunkel Weizenbock
Dark and strong/nice autumn wheat beer/good change of pace/unfiltered and cloudy/label says it better than I can: clove and banada. chocolate and mocha./This beer is no wallflower. "Weird" is how one described it. "delicious" is how is described it./very interesting and different/both rresfreshing AND warming at same time/Great for a fall nighttime BBQ.
Tuesday, September 13, 2011
Manlove for the Muskoka Brewery, tasting notes for Harvest Ale
I love everything about the Muskoka Brewery. It all started awhile ago...
Pitcure this: Six years ago. A fancy resort in the Muskokas.
A young man, ignorant to the bliss of beer, sits by the dock and want to order a beer. "We have Muskoka or we have this generic pilsner that you've had a million times in your life already," says the man/woman I can't remember.
Well, he thinks to himself, I am ignorant to the bliss of beer, and I AM in Muskoka. Generic pilsner I have had a million times in my life already.
"I'll have a Muskoka please," says the young man.
It was delicious. I don't remember the beer, and I don't remember the taste, but I do remember the rest of the week was spent drinking this delicious brew. (sorry - slipped out of character there, that young man was me. SURPRISE!)
At the time, I didn't much care about beer, so to like one so much was noteworthy.
The name "Muskoka" stayed with me.
Fast forward to this summer. My beer quest was in high gear when I came across Muskoka again. This time, it was their Mad Tom IPA, and our hot and heavy love affair was rekindled.
Muskoka, how do I love thee? Let me count the ways:
-You are a craft brewery that cares about making good beer with personality, and you take risks.
-You are delicious in my mouth.
-You're local, so you're fresher
-You're available widely, I have access to you here, and I had access to you up in cottage country this summer
-You have a wide and delicious variety of beers, so far I've had your Mad Tom, Craft Lager, Harvest Ale, Cream Ale, and probably more before I started writing these things down.
-You have seasonals that I can find in Toronto! i.e. Harvest Ale (see below).
-It may sound stupid, but I love your packaging and branding. It's not too garish, and not too staid. It's just perfect.
And now, tasting notes for Muskoka Harvest Ale, a seasonal
I came across this beer at the lcbo. Pretty sweet find.
6.4% 750 mL bottle
large head, amber/grassy smell/a little bite, some bitterness/Tastes lingers underground for a little while/lemony,grassy (lemongrassy?) taste/Malt in there when you pay attention, holding it up/A good changeup from Muskoka: You can't throw it every pitch, but it's a great option to have in your arsenal to keep you on your toes.
Pitcure this: Six years ago. A fancy resort in the Muskokas.
A young man, ignorant to the bliss of beer, sits by the dock and want to order a beer. "We have Muskoka or we have this generic pilsner that you've had a million times in your life already," says the man/woman I can't remember.
Well, he thinks to himself, I am ignorant to the bliss of beer, and I AM in Muskoka. Generic pilsner I have had a million times in my life already.
"I'll have a Muskoka please," says the young man.
It was delicious. I don't remember the beer, and I don't remember the taste, but I do remember the rest of the week was spent drinking this delicious brew. (sorry - slipped out of character there, that young man was me. SURPRISE!)
At the time, I didn't much care about beer, so to like one so much was noteworthy.
The name "Muskoka" stayed with me.
Fast forward to this summer. My beer quest was in high gear when I came across Muskoka again. This time, it was their Mad Tom IPA, and our hot and heavy love affair was rekindled.
Muskoka, how do I love thee? Let me count the ways:
-You are a craft brewery that cares about making good beer with personality, and you take risks.
-You are delicious in my mouth.
-You're local, so you're fresher
-You're available widely, I have access to you here, and I had access to you up in cottage country this summer
-You have a wide and delicious variety of beers, so far I've had your Mad Tom, Craft Lager, Harvest Ale, Cream Ale, and probably more before I started writing these things down.
-You have seasonals that I can find in Toronto! i.e. Harvest Ale (see below).
-It may sound stupid, but I love your packaging and branding. It's not too garish, and not too staid. It's just perfect.
And now, tasting notes for Muskoka Harvest Ale, a seasonal
I came across this beer at the lcbo. Pretty sweet find.
6.4% 750 mL bottle
large head, amber/grassy smell/a little bite, some bitterness/Tastes lingers underground for a little while/lemony,grassy (lemongrassy?) taste/Malt in there when you pay attention, holding it up/A good changeup from Muskoka: You can't throw it every pitch, but it's a great option to have in your arsenal to keep you on your toes.
Friday, September 9, 2011
About Anchor Steam with tasting notes
I mentioned a few days ago some beers that I buy when I see. Last Friday, my local liquor store had some Anchor Steam Beer. I'd only seen it once before, so I jumped on it. It comes around every once in awhile.
Anchor Steam is widely regarded as the grandfather of the modern craft beer movement. The Anchor Brewing Company was slated to be closed in 1965 when it was bought by Frederick Maytag III. The brewery was suffering because tastes were shifting towards those light, fizzy pilsners that are everywhere now (and that the craft movement is railing against).
The brewery was making what was called "steam beer," now widely called California Common (because Maytag trademarked the steam beer name and he's the only one allowed to use it).
Maytag stubbornly kept brewing Steam beer, rather than succombing to the pilsnerification of American beer-and good for him.
note: Maytag sold Anchor Brewing in 2010, so I'm not sure how that has affected quality. Anyone have an opinion on that?
Steam Beer is made with lager yeast, but is fermented at warm temperatures (like an ale). It's almost like a reverse Kolsch I guess. It's very fizzy, which is where some think the "steam name comes from.
Anyway, it's a good beer, with a good story, so I drink it when I find it. It's not one of my favourites, though. The guys a beeradvocate.com give it an A-, which I don't really get, but you can't argue with taste, I guess.
Anchor Steam Beer by the Anchor Brewing Company
Very fizzy, good head. Amber coloured/bitterness,slight tang I'm not crazy about/bready malts/some unknown flavour that I recognize from many danish beers, not sure what it is/dry finish/fruity, berry flavour. raspberry?
Anchor Steam is widely regarded as the grandfather of the modern craft beer movement. The Anchor Brewing Company was slated to be closed in 1965 when it was bought by Frederick Maytag III. The brewery was suffering because tastes were shifting towards those light, fizzy pilsners that are everywhere now (and that the craft movement is railing against).
The brewery was making what was called "steam beer," now widely called California Common (because Maytag trademarked the steam beer name and he's the only one allowed to use it).
Maytag stubbornly kept brewing Steam beer, rather than succombing to the pilsnerification of American beer-and good for him.
note: Maytag sold Anchor Brewing in 2010, so I'm not sure how that has affected quality. Anyone have an opinion on that?
Steam Beer is made with lager yeast, but is fermented at warm temperatures (like an ale). It's almost like a reverse Kolsch I guess. It's very fizzy, which is where some think the "steam name comes from.
Anyway, it's a good beer, with a good story, so I drink it when I find it. It's not one of my favourites, though. The guys a beeradvocate.com give it an A-, which I don't really get, but you can't argue with taste, I guess.
Anchor Steam Beer by the Anchor Brewing Company
Very fizzy, good head. Amber coloured/bitterness,slight tang I'm not crazy about/bready malts/some unknown flavour that I recognize from many danish beers, not sure what it is/dry finish/fruity, berry flavour. raspberry?
Thursday, September 8, 2011
Beer & Insanity (by Shaun T)
Last year, I had a great year, fitness-wise. Alas, this past summer - the "summer of fat" - was a summer of beer, and I lost many of my hard won gains.
So now: it's on.
Spurred on by a co-worker, I've decided to get back to awesome and have started Shaun T.'s Insanity workout. 6 days a week, 45-60 minutes a day. (Edit note: If you've just stumbled on this site, it is not one of those fake sites you find when you google insanity where the fake bloggers heap fake praise.)
This will be intense - I finished day 3 (out of 60!) today and it feels awesome.
Anyway, how can someone have a beer blog and do insanity? Also: who cares? I'm here to read about beer?
Point is, despite the fact that the nutrition plan is very specific about no alcohol, I've decided to tweak the calories in the plan to allow me one beer a day. I'm eating a bit less each day to accomodate those calories.
Let's see how this goes. I'm curious to see if I can be super fit, and have my daily beer, all at the same time.
I'll keep you posted, too, as to how insanity is going, you may find it worthwhile too (but we'll see).
So now: it's on.
Spurred on by a co-worker, I've decided to get back to awesome and have started Shaun T.'s Insanity workout. 6 days a week, 45-60 minutes a day. (Edit note: If you've just stumbled on this site, it is not one of those fake sites you find when you google insanity where the fake bloggers heap fake praise.)
This will be intense - I finished day 3 (out of 60!) today and it feels awesome.
Anyway, how can someone have a beer blog and do insanity? Also: who cares? I'm here to read about beer?
Point is, despite the fact that the nutrition plan is very specific about no alcohol, I've decided to tweak the calories in the plan to allow me one beer a day. I'm eating a bit less each day to accomodate those calories.
Let's see how this goes. I'm curious to see if I can be super fit, and have my daily beer, all at the same time.
I'll keep you posted, too, as to how insanity is going, you may find it worthwhile too (but we'll see).
Tuesday, September 6, 2011
Beers I (you) Buy When I (you) See
I hit the beer store or lcbo pretty often, even just to browse and see what they have, just in case something new has come in that I haven't tasted before, or they have something that I HAVE tasted before but that's hard to find. In which case, I'll buy it, regardless of whether my fridge is full of beer or not (and I get a disapproving look from my wife).
What beers do you buy when you see it, no matter what?
I've been buying Flying Monkey's Smashbomb Atomic when I see it, mainly because i) It's wonderful, and ii) the shelf labelled "Smashbomb Atomic" is usually empty at the store. So it's a rare treat when I see it.
If I ever see Red Racer in the store, I'll for sure buy, but I don't think I wake up early enough in the morning to get my hands on it.
What beer do you buy when you see it?
What beers do you buy when you see it, no matter what?
I've been buying Flying Monkey's Smashbomb Atomic when I see it, mainly because i) It's wonderful, and ii) the shelf labelled "Smashbomb Atomic" is usually empty at the store. So it's a rare treat when I see it.
If I ever see Red Racer in the store, I'll for sure buy, but I don't think I wake up early enough in the morning to get my hands on it.
What beer do you buy when you see it?
Friday, September 2, 2011
The Zen of Drinking Beer
My current quest is beer.
My last quest was buddhism, and it lasted quite awhile. (Previous quests included: fitness, Jack Kerouac, taoism, hockey, journalism, jazz, wine, crime novels...) I drank up as much of it as I could.
At first, as with all my quests, I thought I was headed to an endpoint. I would become a Buddhist! After awhile (as always), it dawned on me. The destination was irrelevant. By the end, I realized there WAS no end. I was in possession of knowledge, and my life was irreversibly changed. I'd carry what I learned with me forever. It's now a part of me and who I am.
I know what you're saying: "brother, you're so deep. But, where does beer fit into this?"
It's true, most of my quests are meant to some way improve me and my life. Reduced anxiety, better health, beautiful muscles. But beer = beer belly, right?
Beer fits into it by forcing me to sit down for at least 15 minutes after work, and after the baby has gone to bed, and paying attention to what I'm doing. It forces me to be mindful, to sit in my backyard and to watch the birds, and to connect with my wife, and to just be. It forces me to savour the moment. That beer is golden.
I pour it, watch the head form. Hold the glass up to the light and note the colour. I smell it, then taste it.
I also imagine, some day in the future, that I may tackle brewing my own beer. And that seems like a very fun, and relaxing, thing to do.
My last quest was buddhism, and it lasted quite awhile. (Previous quests included: fitness, Jack Kerouac, taoism, hockey, journalism, jazz, wine, crime novels...) I drank up as much of it as I could.
At first, as with all my quests, I thought I was headed to an endpoint. I would become a Buddhist! After awhile (as always), it dawned on me. The destination was irrelevant. By the end, I realized there WAS no end. I was in possession of knowledge, and my life was irreversibly changed. I'd carry what I learned with me forever. It's now a part of me and who I am.
I know what you're saying: "brother, you're so deep. But, where does beer fit into this?"
It's true, most of my quests are meant to some way improve me and my life. Reduced anxiety, better health, beautiful muscles. But beer = beer belly, right?
Beer fits into it by forcing me to sit down for at least 15 minutes after work, and after the baby has gone to bed, and paying attention to what I'm doing. It forces me to be mindful, to sit in my backyard and to watch the birds, and to connect with my wife, and to just be. It forces me to savour the moment. That beer is golden.
I pour it, watch the head form. Hold the glass up to the light and note the colour. I smell it, then taste it.
I also imagine, some day in the future, that I may tackle brewing my own beer. And that seems like a very fun, and relaxing, thing to do.
Thursday, September 1, 2011
A Few Good Beers from Toronto: Tasting Notes
I've had quite a few good beers from Toronto so far in my journey - and am welcome to more suggestions of what to try. Any ideas?
One of my favourites is from the Granite Brewery, near Mount Pleasant and Eglinton. It's called Hoppin Mad, and it's an American IPA (which we've established that I like very much). They also have a nice wheat beer on tap right now called Hazy Days, and it's delicious too. Granite Brewery is also a pub, with a great patio at the back. I haven't done official tasting notes there yet, because I'm usually in a group when I go, and am too embarrassed to take out my notebook.
I was alone when I drank these, so I did take out my notebook:
Duggan's #9 IPA, Duggan's Brewery, Toronto
Very good, very interesting/Not your typical IPA/very dark amber/Aroma of soapy lemon, but it works/Some orange marmalade/Strong but not overwhelming bitterness/Good punch/Some caramel malts/good balanced, smooth drinking IPA/Nothing TOO dramatic, but a lot going on/I find the soapiness (for lack of a better word) delicious! note: It's smaller than a regular beer bottle.
Black Creek Historic Brewery Pale Ale, Toronto
Nice amber colour, nice large head/Nutty flavour with lingering bitterness/Chocolate and caramel malts?/Spicy bitterness?/Not an American Pale Ale - more in the british style? It is decent, think it's better in this colder weather we're having/Tastes darker than it is.
Old Credit Brewing Co. Pale Pilsner, Mississauga (ok, technically not Toronto but close enough)
Was not expecting to like this very much because:
a) It's a pilsner
b) ok, I cheated and read the beeradvocate.com reviews, which weren't very flattering.
But: beeradvocate be damned, this was surprisingly decent and refreshing (in hot weather). Not too fizzy. Bready malts, fruity flavour. Brought back memories of eating apricot jam on wonderbread (which a) I'm not sure I've ever done and b) is the most pretentious thing I've ever written down on paper)/Simple pleasure/Did however, get a little less enjoyable by the end of the bottle.
One of my favourites is from the Granite Brewery, near Mount Pleasant and Eglinton. It's called Hoppin Mad, and it's an American IPA (which we've established that I like very much). They also have a nice wheat beer on tap right now called Hazy Days, and it's delicious too. Granite Brewery is also a pub, with a great patio at the back. I haven't done official tasting notes there yet, because I'm usually in a group when I go, and am too embarrassed to take out my notebook.
I was alone when I drank these, so I did take out my notebook:
Duggan's #9 IPA, Duggan's Brewery, Toronto
Very good, very interesting/Not your typical IPA/very dark amber/Aroma of soapy lemon, but it works/Some orange marmalade/Strong but not overwhelming bitterness/Good punch/Some caramel malts/good balanced, smooth drinking IPA/Nothing TOO dramatic, but a lot going on/I find the soapiness (for lack of a better word) delicious! note: It's smaller than a regular beer bottle.
Black Creek Historic Brewery Pale Ale, Toronto
Nice amber colour, nice large head/Nutty flavour with lingering bitterness/Chocolate and caramel malts?/Spicy bitterness?/Not an American Pale Ale - more in the british style? It is decent, think it's better in this colder weather we're having/Tastes darker than it is.
Old Credit Brewing Co. Pale Pilsner, Mississauga (ok, technically not Toronto but close enough)
Was not expecting to like this very much because:
a) It's a pilsner
b) ok, I cheated and read the beeradvocate.com reviews, which weren't very flattering.
But: beeradvocate be damned, this was surprisingly decent and refreshing (in hot weather). Not too fizzy. Bready malts, fruity flavour. Brought back memories of eating apricot jam on wonderbread (which a) I'm not sure I've ever done and b) is the most pretentious thing I've ever written down on paper)/Simple pleasure/Did however, get a little less enjoyable by the end of the bottle.
Thursday, August 25, 2011
Man do I love a good IPA: Appendix
One final note on yesterday's IPA post. I don't want anyone to think that Southern Tier 2xIPA isn't good. All the elements were there for a good beer, I just didn't like the taste of alcohol-that I'm assuming is the whole point of a 2xIPA.
SO, it was more of a warning against the style than the specific beer, which I'm sure is quite good (for the style). In particular, I think it's not a great choice in the heat. Knowing how the taste of beer changes depending on the circumstances, I may end up quite liking it in the fall, when it's a bit chillier and the warming effect of the alcohol is welcome, and doesn't make me feel like I'm drinking the fire spewing from the gates of hell. In fact, to be fair, I may buy their regular IPA and give it a try, just to see.
A note on this site as a whole, I don't think I WILL be posting my tasting notes for beers I don't like, I think it's much better that I recommend things. I'm not here to slag any brewers whose tastes may not align with mine. So, if it's posted, I generally recommend it.
But what the hell do I know anyway?
SO, it was more of a warning against the style than the specific beer, which I'm sure is quite good (for the style). In particular, I think it's not a great choice in the heat. Knowing how the taste of beer changes depending on the circumstances, I may end up quite liking it in the fall, when it's a bit chillier and the warming effect of the alcohol is welcome, and doesn't make me feel like I'm drinking the fire spewing from the gates of hell. In fact, to be fair, I may buy their regular IPA and give it a try, just to see.
A note on this site as a whole, I don't think I WILL be posting my tasting notes for beers I don't like, I think it's much better that I recommend things. I'm not here to slag any brewers whose tastes may not align with mine. So, if it's posted, I generally recommend it.
But what the hell do I know anyway?
Wednesday, August 24, 2011
Man do I love a good IPA II: The Tasting Notes
In yesterday's post, I promised some tasting notes for some IPAs, which I didn't include. There was a great article in the Globe and Mail today about IPAs, the link to which I tweeted out. They mention Red Racer in the article - They had some at the LCBO one weekend (special shipment), but it sold out in hours, so I couldn't get my hands on it :( So I still haven't tried it, but from what I've heard it's the Canadian gold standard for a good IPA. If you find it, I recommend you buy it.
Here are the eagerly awaited tasting notes:
In my neighbourhood, there are two widely known local craft IPAs available: Muskoka Brewery's Mad Tom IPA, which I've mentioned before, and Ontario craft darling Flying Monkey's Smashbomb Atomic IPA. I recomment them both. The Mad Tom IPA seems much more widely available than the smashbomb (I even found it on tap at the Duke of Kent pub at Yonge and Eglinton). Flying Monkey's Hoptical Illusion (their "almost" pale ale) is much more easily found, and is pretty good, but, in my humble opinion, not quite as delicious as smashbomb.
Flying Monkey's Smashbomb Atomic IPA:
Dark copper color, small head/Subdued hops aroma/Snap! hops blast, then a lingering taste of alcohol/Raspberry? Some fruit?/nice, subtle coffee, roasty backbone adds some depth/really interesting/which it was easier to find this beer/Packaging is pretty wacky.
Muskoka Mad Tom IPA:
Great head/beautiful bitterness, but a nice malt base/I love this beer/slight taste of bubblegum/This is probably my favourite widely available beer right now/I'm a big fan of Muskoka's style and packaging.
A quick note on 2xIPA
A quick note on 2xIPA: this is an IPA with twice the bang for the buck. More alcohol per volume, and more hops! At this point, for me, it starts to get a little bit too much. For example, I tried the Southern Tier 2xIPA this Summer, when it was REALLY hot out, and found it just didn't do it for me. I couldn't even finish it, which never happens with me... I tried it again later, to give it a better chance, but the same thing happened. I think it's the taste of alcohol that rubs me the wrong way.
Southern Tier 2XIPA:
Small head/little yellow/light carbonation/smell of citrus hops/good hops plus some other nicely balanced subtlety/not THAT hoppy/can taste alcohol/Malt: cake? vanilla?/Taste of alcohol overpowers everything else going on/I think I'd like their IPA, but this is too much.
Here are the eagerly awaited tasting notes:
In my neighbourhood, there are two widely known local craft IPAs available: Muskoka Brewery's Mad Tom IPA, which I've mentioned before, and Ontario craft darling Flying Monkey's Smashbomb Atomic IPA. I recomment them both. The Mad Tom IPA seems much more widely available than the smashbomb (I even found it on tap at the Duke of Kent pub at Yonge and Eglinton). Flying Monkey's Hoptical Illusion (their "almost" pale ale) is much more easily found, and is pretty good, but, in my humble opinion, not quite as delicious as smashbomb.
Flying Monkey's Smashbomb Atomic IPA:
Dark copper color, small head/Subdued hops aroma/Snap! hops blast, then a lingering taste of alcohol/Raspberry? Some fruit?/nice, subtle coffee, roasty backbone adds some depth/really interesting/which it was easier to find this beer/Packaging is pretty wacky.
Muskoka Mad Tom IPA:
Great head/beautiful bitterness, but a nice malt base/I love this beer/slight taste of bubblegum/This is probably my favourite widely available beer right now/I'm a big fan of Muskoka's style and packaging.
A quick note on 2xIPA
A quick note on 2xIPA: this is an IPA with twice the bang for the buck. More alcohol per volume, and more hops! At this point, for me, it starts to get a little bit too much. For example, I tried the Southern Tier 2xIPA this Summer, when it was REALLY hot out, and found it just didn't do it for me. I couldn't even finish it, which never happens with me... I tried it again later, to give it a better chance, but the same thing happened. I think it's the taste of alcohol that rubs me the wrong way.
Southern Tier 2XIPA:
Small head/little yellow/light carbonation/smell of citrus hops/good hops plus some other nicely balanced subtlety/not THAT hoppy/can taste alcohol/Malt: cake? vanilla?/Taste of alcohol overpowers everything else going on/I think I'd like their IPA, but this is too much.
Tuesday, August 23, 2011
Man do I love a good IPA - tasting notes for Mad Tom and Southern Tier 2 x IPA
Man, do I love a good IPA.
For those who don't know, an IPA (India Pale Ale) is like an American Pale Ale (APA), but supercharged. Generally (in America), it has that citrus/grapefruit hops flavour that American hops have (and that are characteristic to APAs), but cranked up a notch. It also generally has a higher alcohol per volume than an APA.
Fun fact: It is the way it is because, in the past, they used to ship it off to soldiers in India. Hops being a natural preservative, they had to really hops it up to survive the boat ride. Eventually, the folks back home found a case, opened it, and discovered the deliciousness. (edit note: this might be wrong, but I don't think so.)
Tasting Notes for some IPAs to come...
For those who don't know, an IPA (India Pale Ale) is like an American Pale Ale (APA), but supercharged. Generally (in America), it has that citrus/grapefruit hops flavour that American hops have (and that are characteristic to APAs), but cranked up a notch. It also generally has a higher alcohol per volume than an APA.
Fun fact: It is the way it is because, in the past, they used to ship it off to soldiers in India. Hops being a natural preservative, they had to really hops it up to survive the boat ride. Eventually, the folks back home found a case, opened it, and discovered the deliciousness. (edit note: this might be wrong, but I don't think so.)
Tasting Notes for some IPAs to come...
Monday, August 22, 2011
I'm back! please comment!
Good to be home - and glad to see this site was a hub of activity while I was away.
I was out in the Kawarthas and was surprised to see that Kawartha Lakes beer was NOT plentiful up there. I DID see some flying monkeys, and lake of bays pale ale was everywhere. I was also able to scrounge up some mad tom ipa, and got to try another of Muskoka's offerings for the first time: Muskoka Craft Lager. It was pretty good, but I tended to alternate between creemore (of course, available everywhere) and Mad Tom. I was pleased by the craft beer availability in such small towns, particularly compared to my earlier trip this summer to the Land O'Lakes area in Ontario (where DI was reduced to some pretty gnarly beer).
Anyway, I'm back, please comment!
I was out in the Kawarthas and was surprised to see that Kawartha Lakes beer was NOT plentiful up there. I DID see some flying monkeys, and lake of bays pale ale was everywhere. I was also able to scrounge up some mad tom ipa, and got to try another of Muskoka's offerings for the first time: Muskoka Craft Lager. It was pretty good, but I tended to alternate between creemore (of course, available everywhere) and Mad Tom. I was pleased by the craft beer availability in such small towns, particularly compared to my earlier trip this summer to the Land O'Lakes area in Ontario (where DI was reduced to some pretty gnarly beer).
Anyway, I'm back, please comment!
Friday, August 12, 2011
Gone fishin'
and like my dad always taught me, step one of fishing is "go grab daddy a beer."
But now I'm the daddy.
Be back in a week.
But now I'm the daddy.
Be back in a week.
Thursday, August 11, 2011
Lagers for Lawnbowling: The thrilling conclusion of the cottage trilogy!
I made a few last minute buys, I couldn't help myself. I got a sixer of Garrison's Hop Yard Ale, which I've never tried but have had my little eye on for a few weeks. I also got a bottle of Grand River Brewing's Galt Knife Old Style (a pre-prohibition style lager), which I've tried once before and is one of my favourite discoveries to date.
So, that said, I'm off for a week. Those thinking of raiding my house - there is a girthy man house sitting, and an alarm system, so no luck for you. Also: I dreamed I was fending off lions with a shotgun last night-I am not a man to be trifled with.
I leave you with my tasting notes for Galt Knife Old Style:
I've walked by this bottle so many times. It's so unassuming, I didn't expect much. I was VERY surprised by this beer./nice fizz/nice crisp and bitter finish./very bitter for a lager/i like this beer a lot/It is, I think, above my Creemore line for delicious lagers, it's certainly more bitter/Taste ends abruptly, leaving just a little bitterness and a desire to keep drinking/I wouldn't guess from packaging it would be this good-I guess that's what craft beer is all about./So much going on here, my taste buds aren't good enough to decipher it yet, I just know it's delicious.
So, that said, I'm off for a week. Those thinking of raiding my house - there is a girthy man house sitting, and an alarm system, so no luck for you. Also: I dreamed I was fending off lions with a shotgun last night-I am not a man to be trifled with.
I leave you with my tasting notes for Galt Knife Old Style:
I've walked by this bottle so many times. It's so unassuming, I didn't expect much. I was VERY surprised by this beer./nice fizz/nice crisp and bitter finish./very bitter for a lager/i like this beer a lot/It is, I think, above my Creemore line for delicious lagers, it's certainly more bitter/Taste ends abruptly, leaving just a little bitterness and a desire to keep drinking/I wouldn't guess from packaging it would be this good-I guess that's what craft beer is all about./So much going on here, my taste buds aren't good enough to decipher it yet, I just know it's delicious.
A beer for Bocce, a pilsner for petanque [part 2]
by the way, I'm off to another cottage soon.
I've been told, due to space in the car, and the fact that my daughter doesn't travel light (sigh...) that there's room for 12 beers. Afterwards, I'll be hitting up the local beer store/lcbo and its probably limited selection. (Don't tell anybody, but I may stuff a few extra one offs or tall boys in my man purse).
Anyway, thought I'd report what I've bought so far: 6 bottles of Creemore (risky business since this needs to be kept refrigerated and the fridge will probably be packed with "food" for the "kids." sigh...) I also have 6 bottles of Lake of Bays Pale Ale. I like this one since it's a very subtle and easy drinking pale ale that won't be too much in the heat. I also have one lug tread left that I'll substitute a Lake of Bays for.
At the risk of humiliating myself and bringing to attention the glaring lack of comments to this blog, I'll ask a question:
What two beers would you (do you) bring to a cottage in the summer?
I'll tweet this out too, I think people are chattier out there than in here anyway. (please comment)
I've been told, due to space in the car, and the fact that my daughter doesn't travel light (sigh...) that there's room for 12 beers. Afterwards, I'll be hitting up the local beer store/lcbo and its probably limited selection. (Don't tell anybody, but I may stuff a few extra one offs or tall boys in my man purse).
Anyway, thought I'd report what I've bought so far: 6 bottles of Creemore (risky business since this needs to be kept refrigerated and the fridge will probably be packed with "food" for the "kids." sigh...) I also have 6 bottles of Lake of Bays Pale Ale. I like this one since it's a very subtle and easy drinking pale ale that won't be too much in the heat. I also have one lug tread left that I'll substitute a Lake of Bays for.
At the risk of humiliating myself and bringing to attention the glaring lack of comments to this blog, I'll ask a question:
What two beers would you (do you) bring to a cottage in the summer?
I'll tweet this out too, I think people are chattier out there than in here anyway. (please comment)
Wednesday, August 10, 2011
A beer for Bocce, a pilsner for petanque
I spent a week at a cottage earlier this summer, and obsessed over what kind of beer to bring. I ended up with some Flying Monkeys Hoptical Illusion and some Mad Tom IPA, both beers I like very much. I'll admit I also wanted to wow my family with my hip and astute beer selections.
We got there, I cracked one open, and we started to play petanque (really bocce, but we call it petanque because we're french canadian and bocce is what the "english" play.)
It was boiling hot outside and sunny. In fact, it was that way all day, every day for the whole week.
The beers I'd brought did not do. They were bitter. They had too much character. They had too much personality for that heat. They stuck out like a sore, bitter thumb, fish hooking the inside of my cheek.
My beer sampling conditions (at my house, on my back deck) differed greatly from the conditions at the cottage.
The next day, we hit up the local beer store. The selection was small (nothing craft out there!) and we chose two lawnmower beers: OV (Old Vienna) and Red Cap.
The idea behind the OV was that it has a close association with the O'Keefe, which you'll see from the first post in this blog (Brau: The Origin Story) is something I've been looking for. I wanted to see if OV had the same taste, or "brau" as O'Keefe (editor's note: it did not).
I took these two beers back to the cottage and stuffed them into the freezer until they were nearly frozen. At that point, they were finally drinkable.
I'd found the perfect refreshing bocce beers (the red cap more than the OV).
I then fell into a routine. During the scorching days, I'd drink one of these lawnmower beers. Once the heat had died down and I was relaxing after a long day of petoncle, sitting and swimming, I'd pop one of my delicious hand picked beers. In that situation, they were a delight.
Funny thing was, once I got back home, I tried a Red Cap and couldn't finish it. It was too sweet. I poured it out.
It taught me a lesson, though: Beer is situational. I think it's impossible to have a favourite beer, just the right beer at the right time. There's a beer for every season, and a beer for every taste. That's part of the beauty of it.
There's even a right time for lawnmower beer. I'm no beer snob, nor do I want to be.
And there's still Red Cap left in the fridge for my next cottage week.
*Illustration: True to life graphical representation of us playing Petanque at the cottage.
Tuesday, August 9, 2011
BEER 101: Lager, ale and lagered ale + tasting notes for Beau's Lug Tread
There are two main families of beer: lager and ale.
Lager uses bottom fermenting yeast and is aged at very cold temperatures.
Ales use top fermenting yeast and are aged at room or "cellar" temperature.
As a result of these differences:
Lagers tend to be smoother and better served at colder temperatures.
Ales tend to be fruitier. This is a result of the esters released through the brewing process.
*Please note the use of the word "tend." There are really no hard and fast rules, just tendencies. Some lagers are fruity, some ales are smooth. It is true, though, that more esters tend to be created when using top-fermenting yeast.
Today's tasting notes are for Beau's Lug Tread Lagered Ale from Vankleek, Ontario. What's a lagered ale, you ask? It's more commonly known as a Kolsch, but not in this case because Kolsch is a term that can only be used when the beer is made in Cologne, Germany. So, when made here, it's a lagered ale.Kolsch (or lagered ale) is a beer that is made with top-fermenting yeast, like an ale, but aged at near-freezing temperatures like a lager. It's very refreshing.
Here are the tasting notes:
Nice head, lots of fizz/nutty smell/A little bit of spice/It's 30 degree weather out, and this is the perfect beer/One of the most refreshing beers I've had/I love this beer/Very clean/Strong peanut butter aroma, with slight peanut butter taste. (I've only ever tasted this peanut butter aroma/taste in one other beer: Black Oak Pale Ale. Can anyone identify what gives the beer this taste?)/I could drink a lot of this beer, good thing it comes in such large bottles/taste ends abruptly, leaves you hurrying for the next sip.
Monday, August 8, 2011
BEER 101: The ingredients of beer
This new feature will attempt to cover the basics of beer. The information may be self evident to many but, hopefully, may open the eyes a little bit of those who have been taking beer for granted (like me!).
Beer is usually made up of a few simple ingredients:
malt (barley that has been allowed to sprout, then heated)
water
hops (little cone on a climbing vine that adds bitterness to beer and acts as a preservative)
yeast
Sometimes, for different reasons, “adjunct” grains are added, such as: rice (to bring the cost down), and wheat (for flavour and for a nicer head.
In the past, an occasionally now, beer was often made of grains other than these, and were flavoured with things other than hops. This doesn't happen so much anymore, though belgian (and belgian-style) beers are often flavoured with coriander, orange, flowers, etc. The belgians are much more liberal in their use of such ingredients. The germans, on the other hand, tend to use only malt, water, hops, and yeast, unless it's a hefeweizen or weissbier (in that case-and only in that case-wheat is permitted). Anyway, more on regional differences in a future blog post, I'm sure...
Friday, August 5, 2011
Tasting notes: The Creemore family
ok, so Creemore is my fallback beer, partly because it's so widely available here (and it tends to be the only good thing on tap), and partly because it's delicious.
I started drinking Creemore around the turn of the century, mainly because, at the time, it was the "house beer" at Chez Piggy in Kingston and, at the time, Chez Piggy was the be-all-and-end-all of all things delicious in my life (such is life growing up in Kingston). Needless to say, I may have an emotional bond with the beer that you don't have. For me, it's an Ontario beer, with a Kingston connection, and those associations give this beer a head up to begin with.
Creemore does lose a few "cool points" with many for having been bought by Molson in 2005 but, to be honest, I haven't much noticed a difference since then. Has anyone else? Would be interested inhearing if you have... I'm not so opposed to this, especially when the mega-corp respects the recipes and the brewers. It doesn't seem like such a bad thing having good beer more widely available, no?
Anyway, I decided to pit the three Creemore's against each other in some head-to-head action.
Creemore Springs Lager
This is the original, and the beer I was referring to earlier when I said Creemore is my fallback beer. You can get this one almost anywhere here in Ontario/Easy to drink/nice malt-hops balance/enough personality to keep me interested, but not so much I get tired of it (thus a perfect fallback beer./Almost a root beer taste in the front (for lack of a better descriptor)/Slight tinge of hops bitterness, but not too much.
Creemore Springs Traditional Pilsner
I'll start this off by saying I'm not a huge pilsner fan - I find it generally a bit boring./Nice head, nice golden colour/nice slight bitterness at the end/very refreshing/not very fizzy/Not crazy about this beer/Maybe it's not hoppy enough? I'm not sure what it is about it... Maybe I just don't much care for Pilsners?/Little bit of caramel, little bit of spiciness
Creemore Springs Kellerbier
Nice hops smell/dry taste/little bitterness/tastes of cereal, coffee, and roasty and toasty malts/Fruity aroma that doesn't extend to the taste/clean finish/Good, but not enough character for my taste.
*disclaimer: These are the tasting notes of an unsophisticated (so far) and newly mindful palate. Me not liking a beer is not necessarily a reflection of a bad beer, but is rather the consequence of a disagreement between my taste in beer and the brewmaster's taste in beer. Where noted, however, the beer is just plain bad.
I started drinking Creemore around the turn of the century, mainly because, at the time, it was the "house beer" at Chez Piggy in Kingston and, at the time, Chez Piggy was the be-all-and-end-all of all things delicious in my life (such is life growing up in Kingston). Needless to say, I may have an emotional bond with the beer that you don't have. For me, it's an Ontario beer, with a Kingston connection, and those associations give this beer a head up to begin with.
Creemore does lose a few "cool points" with many for having been bought by Molson in 2005 but, to be honest, I haven't much noticed a difference since then. Has anyone else? Would be interested inhearing if you have... I'm not so opposed to this, especially when the mega-corp respects the recipes and the brewers. It doesn't seem like such a bad thing having good beer more widely available, no?
Anyway, I decided to pit the three Creemore's against each other in some head-to-head action.
Creemore Springs Lager
This is the original, and the beer I was referring to earlier when I said Creemore is my fallback beer. You can get this one almost anywhere here in Ontario/Easy to drink/nice malt-hops balance/enough personality to keep me interested, but not so much I get tired of it (thus a perfect fallback beer./Almost a root beer taste in the front (for lack of a better descriptor)/Slight tinge of hops bitterness, but not too much.
Creemore Springs Traditional Pilsner
I'll start this off by saying I'm not a huge pilsner fan - I find it generally a bit boring./Nice head, nice golden colour/nice slight bitterness at the end/very refreshing/not very fizzy/Not crazy about this beer/Maybe it's not hoppy enough? I'm not sure what it is about it... Maybe I just don't much care for Pilsners?/Little bit of caramel, little bit of spiciness
Creemore Springs Kellerbier
Nice hops smell/dry taste/little bitterness/tastes of cereal, coffee, and roasty and toasty malts/Fruity aroma that doesn't extend to the taste/clean finish/Good, but not enough character for my taste.
*disclaimer: These are the tasting notes of an unsophisticated (so far) and newly mindful palate. Me not liking a beer is not necessarily a reflection of a bad beer, but is rather the consequence of a disagreement between my taste in beer and the brewmaster's taste in beer. Where noted, however, the beer is just plain bad.
Thursday, August 4, 2011
Fun fact
Carlsberg is brewed in Canada, despite the "imported" label and unlike most other "imported" beers that are actually "imported."
So... there is a measure of supporting local beer when buying Carlsberg (and added freshness!).
Still would go for craft brew whenever possible though. More to come on that...
So... there is a measure of supporting local beer when buying Carlsberg (and added freshness!).
Still would go for craft brew whenever possible though. More to come on that...
Wednesday, August 3, 2011
Tasting notes
Brooklyn Lager:
Good lager with character/In the same vein as Creemore (my fall back beer) but slightly less to my taste/Good and hoppy/nice bitterness, maybe not malty enough? Slightly off balance?
Schofferhofer Hefeweizen:
So, I did the whole hefeweizen song and dance where you place the glass on top and slowly turn it over. BIG MESS! Then, with a little bit left, I placed the bottle on it's side and rolled it back and forth to get the yeast, and poured that on top. It was a fun production, but I didn't really see the benefit.../Sweet smell/Cloudy/Smooth/Malty (bready? Caramel?)/A little bland for my taste, but refreshing nonetheless/Kind of a chalky taste to it (minerally? Tonic water?)/nice fizz.
Crazy Canuck Pale Ale (Great Lakes Brewery):Nice lacing. Smells like crazy american hops (that bitter, grapefruit smell)/Nice head, good carbonation. Great bitterness, lingering hops/Very bitter, good example of a west coast pale ale/Not crazy about the malt flavour/Not enough subtlety, but a good hops wallop if that's what you're in the mood for/Tasted once before I knew anything about hops and found it too bitter, now I crave that bitterness.
*disclaimer: These are the tasting notes of an unsophisticated (so far) and newly mindful palate. Me not liking a beer is not necessarily a reflection of a bad beer, but is rather the consequence of a disagreement between my taste in beer and the brewmaster's taste in beer. Where noted, however, the beer is just plain bad.
Tuesday, August 2, 2011
Braü: The Origin Story
Picture this: Kingston, Ontario. The early 80s.
A young boy—golden blond locks resting gingerly on his velour sweater vest—stares up adoringly at his dad, who is putting on quite a show. His arms are flailing. The music is blasting.
The boy is entranced.
On the coffee table, fuelling this spectacle, sits a glass. This glass is filled with a beautiful golden liquid. The boy asks for a taste. The father looks towards the kitchen furtively. No sign of the mother.
“This will put hair on your chest,” he says, as he passes the drink to his son.
“This is beer,” he says, as the son tastes the sweet nectar. It’s like nothing he’s tasted before. He finds it strange. Odd. He loves it and hates it all at once. He is revulsed and drawn back for more.
It’s the pungency he’ll remember. And a certain taste. A taste he can’t describe, and that he’ll probably never be able to describe.
Fast forward to 2011. That boy is a wonderfully handsome and respectably tall man.
That boy, you’ll be flabbergasted to know, was me.
A young boy—golden blond locks resting gingerly on his velour sweater vest—stares up adoringly at his dad, who is putting on quite a show. His arms are flailing. The music is blasting.
The boy is entranced.
On the coffee table, fuelling this spectacle, sits a glass. This glass is filled with a beautiful golden liquid. The boy asks for a taste. The father looks towards the kitchen furtively. No sign of the mother.
“This will put hair on your chest,” he says, as he passes the drink to his son.
“This is beer,” he says, as the son tastes the sweet nectar. It’s like nothing he’s tasted before. He finds it strange. Odd. He loves it and hates it all at once. He is revulsed and drawn back for more.
It’s the pungency he’ll remember. And a certain taste. A taste he can’t describe, and that he’ll probably never be able to describe.
Fast forward to 2011. That boy is a wonderfully handsome and respectably tall man.
That boy, you’ll be flabbergasted to know, was me.
It turns out that my dad used to drink O’Keefe Ale. It had a taste that still haunts me. There was something about it that I can’t describe, but I know it when I taste it. You can’t get O’Keefe around here. In fact, I’m not even sure you can still get it, though I’ve heard rumblings it’s still around in rural Quebec.
A few months ago, I decided I wanted to find this taste.
(Tangent: In fact, I found this taste one other time in my life:
Picture this (I promise this picture this will be shorter than the last): Tucson, Arizona. Around the turn of the century.
I drank a bottle of Pacifico. A Mexican beer. It had the taste. I verified with my brother, who I was visiting. IT HAD THE TASTE!!
Alas, there is no Pacifico in Ontario.)
***
Sidebar:
For future reference, and to explain the name of this blog, I call this taste Braü.
When I was growing up, every so often, my dad would make this very guttural sound that can’t be spelled but that I’m approximating as “Braü.” He’d usually be in the basement, which I’ve since learned, is absolutely the best place to Braü. The room, suddenly, would be engulfed in the smell version of that indescribable beer taste mentioned earlier. The room would SMELL like O’Keefe TASTED!
Without fail, no matter where she was in the house, and I have no idea why other than it was hilarious, my mom would, without skipping a beat and no matter what she would be doing, say “Bra-woo’s back in town.” (Bra-woo is an alternate spelling I agonized with, but decided on Braü since it kind of looks like “Brew” and I thought it would make a cooler title for the blog.)
As kids, we didn’t pick up the disdain in our mom’s voice until much later…
***
OK – back to the present. Long story short: I’m on a beer quest. An odyssey. I’m obsessed.
Maybe this is happening to me now because I became a dad for the first time last December. Maybe “Dad” and “beer” are so twisted together in my brain that, in some mixed up way, it feels you can’t have one without the other.
Maybe I’m trying to reach out to my dad through beer.
Maybe a home isn’t complete without Braü wafting through the air.
Maybe I’m just really stressed out because I haven’t slept since December and I need a drink…
Braü represents something to me. Fatherhood perhaps… Maybe I’m searching for something authentic, going back to my childhood...
Whatever the reason, I’ve started tasting all the beers I can get my hands on. I’ve started reading. I’ve started learning.
This blog will chronicle my odyssey in beer.
A few months ago, I decided I wanted to find this taste.
(Tangent: In fact, I found this taste one other time in my life:
Picture this (I promise this picture this will be shorter than the last): Tucson, Arizona. Around the turn of the century.
I drank a bottle of Pacifico. A Mexican beer. It had the taste. I verified with my brother, who I was visiting. IT HAD THE TASTE!!
Alas, there is no Pacifico in Ontario.)
***
Sidebar:
For future reference, and to explain the name of this blog, I call this taste Braü.
When I was growing up, every so often, my dad would make this very guttural sound that can’t be spelled but that I’m approximating as “Braü.” He’d usually be in the basement, which I’ve since learned, is absolutely the best place to Braü. The room, suddenly, would be engulfed in the smell version of that indescribable beer taste mentioned earlier. The room would SMELL like O’Keefe TASTED!
Without fail, no matter where she was in the house, and I have no idea why other than it was hilarious, my mom would, without skipping a beat and no matter what she would be doing, say “Bra-woo’s back in town.” (Bra-woo is an alternate spelling I agonized with, but decided on Braü since it kind of looks like “Brew” and I thought it would make a cooler title for the blog.)
As kids, we didn’t pick up the disdain in our mom’s voice until much later…
***
OK – back to the present. Long story short: I’m on a beer quest. An odyssey. I’m obsessed.
Maybe this is happening to me now because I became a dad for the first time last December. Maybe “Dad” and “beer” are so twisted together in my brain that, in some mixed up way, it feels you can’t have one without the other.
Maybe I’m trying to reach out to my dad through beer.
Maybe a home isn’t complete without Braü wafting through the air.
Maybe I’m just really stressed out because I haven’t slept since December and I need a drink…
Braü represents something to me. Fatherhood perhaps… Maybe I’m searching for something authentic, going back to my childhood...
Whatever the reason, I’ve started tasting all the beers I can get my hands on. I’ve started reading. I’ve started learning.
This blog will chronicle my odyssey in beer.
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